Lemon Parmesan Zucchini Risotto
If you have a bounty of zucchini right now, this zucchini risotto with lemon and parmesan cheese is the perfect recipe to make. Absolutely delicious and easy to make.
Ingredients and Substitutions
- Zucchini. I used both grated zucchini and zucchini rounds to garnish the finished risotto with. This is optional though. This recipe can also be made with yellow squash.
- Onion. Shallots can be substituted.
- Fresh garlic cloves.
- Arborio rice. Use a short-grain rice like arborio or Carnaroli rice for the perfect creamy risotto.
- White wine. I used Sauvignon Blanc but any dry white wine of your choice will work and you can leave it out if you prefer an alcohol-free version.
- Vegetable stock/Vegetable broth.
- Butter. I used salted butter but unsalted butter can be used too.
- Parmesan cheese. Use a vegetarian alternative like nutritional yeast for a vegan risotto.
- Fresh lemon juice and zest.
- Salt and black pepper.
- Optional: Fresh thyme can be added to the vegetables at the start of making the risotto and the finished risotto can be served with fresh basil leaves.
How To Make Zucchini Risotto
- Fry the zucchini until golden brown then remove and set aside. This is an optional step but I like using the fried zucchini as garnish when serving.
- Sauté the vegetables, add the rice and cook until cream in the wine and stock. The key to a good risotto is slow cooking over medium-low heat and stirring constantly. This agitation of the grains of rice is what causes the starches to be released and that’s what makes the risotto lusciously creamy. Don’t try to rush the process!
- Season to taste and serve with zucchini slices and more grated cheese.
Can I make this ahead?
Risotto is definitely best served immediately as it can become starchy and stodgy once refrigerated. Leftovers can however be kept in an airtight container in the fridge for up to 4 days. Leftover risotto is amazing used as Arancini (little crispy balls of fried rice). If you want to prep this risotto recipe ahead, I would suggest cooking it only half way so that the rice is still quite firm then spreading out onto a sheet pan and chilling. Before serving, simply add to a deep pot or pan and continue the cooking by adding stock and stirring as directed.
Serving Suggestions
We love zucchini risotto as a meat-free meal but it’s a great side dish for everything from pork chops to roasted chicken.
Video
Servings: 4
Calories: 606kcal
Ingredients
- 2 tbsp olive oil
- 8 medium zucchini (approximately 500g/1lb of zucchini)
- 1 onion finely chopped
- 4 garlic cloves minced/grated
- 2 cups arborio rice
- 1 cup white wine
- 5-6 cups vegetable broth/stock
- 2 tbsp butter
- juice and zest of 1 lemon
- 1 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Slice two of the zucchini into thin slices and grate the rest on a box grater.
- In a large skillet or deep pan set over medium heat, fry the zucchini slices in extra-virgin olive oil until golden brown on both sides.
- Remove with a slotted spoon and set aside. Lower to medium-low heat.
- Add the onion to the pan and cook for 1-2 minutes until softened slightly then add the garlic.
- Sauté until fragrant then add the grated zucchini.
- Cook for 5-6 minutes until the zucchini has softened then add the rice.
- Stir to mix the rice and zucchini then pour in the wine.
- Allow the wine to cook down for a few minutes then ladle in the chicken stock, one ladle at a time, cooking and stirring the rice in between each addition until the liquid is absorbed.
- Continue to simmer and add the stock until the rice is cooked to your preference then add lemon zest, a squeeze of lemon juice, a few tablespoons of butter and grated Parmesan cheese.
- Stir in then season to taste with salt and pepper.
- Serve the risotto immediately with the fried zucchini slices, more grated cheese and fresh herbs (optional).
Notes
- Risotto can be made in a large saucepan, a braiser, skillet, etc. You just want the pan to be deep enough to easily stir the liquid into the risotto without making a mess.
Nutrition
Calories: 606kcal | Carbohydrates: 102g | Protein: 20g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 369mg | Potassium: 650mg | Fiber: 6g | Sugar: 7g | Vitamin A: 539IU | Vitamin C: 25mg | Calcium: 242mg | Iron: 6mg
Tried this recipe?Let us know how it was!